Recently Steven and I were browsing the fancy mustard aisle at the grocery store, and I remembered that a couple of years ago, I made my own mustards. Condiment companies may have convinced you that you’re better off buying their overpriced jars, but it’s actually easy and fun to make your own mustard. I started with Alton Brown’s “Best Mustard Ever” recipe, and then I tweaked it a bit to make honey and garlic versions. That’s the best part of making your own mustard: you can totally customize it. Add your own favorite herbs or spices like thyme, basil, caraway, or onions or peppers. Substitute balsamic vinegar, wine, cider, beer, or even whiskey for all or part of the liquids. Get creative!
Adapted from here.
1/4 cup dry mustard powder
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/2 cup pickle juice or white vinegar
1/4 cup water
1/2 cup cider vinegar
2 Tablespoon yellow mustard seed*
2 Tablespoon brown mustard seed*
2 cloves garlic, minced
2 teaspoons honey
*Note: Adjust the hotness by changing the color of the mustard seeds. Darker seeds means a hotter final product, so if you want yours more on the mild side, reduce or eliminate the brown mustard seeds and add more yellow ones instead.
In a microwave-proof bowl or measuring cup, whisk together the dry mustard powder, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into an electric spice grinder and grind until a fine cornmeal consistency. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave, stir, and microwave in 30 second increments until thickened to your liking.
To make honey mustard, remove half of the mustard you just made (about 3/4 cup) to a new container, and stir in 2 teaspoons honey.
To make garlic mustard, remove half of the mustard you just made (about 3/4 cup) to a new container, and stir in 2 minced cloves of garlic.
Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 3 months.
If you do make the honey and garlic versions, here are the labels I printed onto stick-on label paper. I stuck them onto jars I washed and reused from other condiments.
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